Margarita's International Recipes
This pancake is a specialy of Åland Island and, really, the only recipe for the island I could find. It's famous enough that you can really find lots of recipes for this, though most are similar to this one. Alas, this one is a little off. I adjusted it from metric to American measures, but the real problem is that it calls for too much salt and too much cardamon. If I made it again, I would use the lower quantities indicated in the recipe (the higher ones are the ones I actually used).
The pancake itself is basicaly a dense, but fairly moist, cake. It resembles a traditional pancake both in that and the fact that it's not very sweet. It's usualy eaten with a prunes compote, whipped cream and/or strawberry jam. I ate it with ice cream because it's summer. It microwaves well if you want it hot. Make sure to butter your pan well, I didn't and, as you can see by the picture, mine stack to the pan.
- 1 cup semolina
- 5 cups milk
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1/2 - 1 tsp salt
- 1 - 2 tsp ground cardamon
- 3 eggs
- 2-3 Tbsp unsalted butter
Preheat oven to 400° F. Grease 9"x13" or similar oven-safe pan.
Cook the semolina in the milk over medium heat, stirring often, until it acquires a porridge-like consistency. Remove from heat and let cool.
Meanwhile combine the flour, sugar, salt and cardamon in a bowl. Beat in the eggs. Add the semolina mixture and mix well. Transfer into pan.
Slice butter and place knobs of butter on top of the dough.
Bake for 50 minutes to 1 hour, or until the top is golden brown.
Adapted from a recipe at This is Finland.
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